Pink Beet Pancakes Recipe
Delight in these vibrant Pink Beet Pancakes, a nutritious and visually stunning breakfast option. Made with wholesome rolled oats, fresh beets, and Greek yogurt, these pancakes combine natural sweetness with a rich pink hue. Perfect for a healthy start to the day, they are easy to prepare using a blender and cooked on the stovetop to a fluffy, tender finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 small pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats (uncooked, certified gluten free if necessary)
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
Wet Ingredients
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 4 ounces fresh beets
- ½ cup unsweetened applesauce (or mashed ripe banana)
- 3 tablespoons maple syrup
- 2 tablespoons neutral oil (plus more for cooking)
Instructions
- Prepare Oat Flour: Combine the rolled oats, baking powder, and salt in a high-speed blender. Blend until the oats have been ground to a fine flour-like powder. Pour the oat flour mixture into a bowl and set aside.
- Blend Wet Ingredients: Rinse the blender pitcher. Add the fresh beets, eggs, neutral oil, Greek yogurt, vanilla extract, maple syrup, and applesauce into the blender. Blend until the mixture is smooth and uniform in color.
- Combine and Mix Batter: Return the oat flour mixture to the blender with the wet beet mixture. Blend again, pausing periodically to scrape the sides to ensure thorough mixing. The batter will be thick and vibrant pink. For non-high-speed blenders, combine the wet beet mixture and oat flour in a separate bowl and mix manually.
- Heat the Pan: Preheat a non-stick skillet or frying pan over medium-low heat. Add a small amount of neutral oil to coat the surface evenly.
- Cook Pancakes: Scoop the batter using a spoon or cookie scoop onto the heated pan, forming small pancakes. Cook for 2-3 minutes until bubbles appear on the surface and edges are set, then flip carefully. Cook the other side for an additional 2-3 minutes until golden and cooked through.
- Serve and Store: Place cooked pancakes on a plate. Repeat with remaining batter, adding more oil as needed. Serve warm with your favorite toppings, or allow to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days or freezing for longer storage.
Notes
- Use certified gluten free oats if you need a gluten free recipe.
- If you do not have a high-speed blender, mix the blended beet mixture and oat flour in a bowl rather than blending all together.
- Adjust cooking heat as needed to avoid burning pancakes while ensuring they cook through.
- The batter is thick; thinning slightly with milk or water is optional but may affect texture.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Keywords: beet pancakes, healthy pancakes, gluten free breakfast, oat flour pancakes, pink pancakes, veggie pancakes, breakfast recipe
Find it online: https://tastygenius.com/pink-beet-pancakes-recipe/
